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    Grits and Pinecones » Recipes » Soup

    Easy Creamy Southern Sweet Potato Soup

    October 26, 2018 by Sharon Rigsby, Updated October 29, 2019 2 Comments

    Jump to Recipe Print Recipe
    Easy Creamy Southern Sweet Potato Soup Pinterest pin.

    Easy Creamy Southern Sweet Potato Soup is as smooth as velvet, a little spicy and pure creamy deliciousness. Sweet and savory with carrots and sweet potatoes, this homemade soup is quick to make and even quicker to disappear. Topped with candied pecans, this easy soup recipe is 100% delicious and about as warm and cozy as you can get!

    Easy Creamy Southern Sweet Potato Soup in a white pan with muffins in background

    My husband loves sweet potatoes in any form, so I am always looking for simple sweet potato recipes. Not only is Southern Creamy Sweet Potato Soup simple, but it is also a healthy, filling, one-pot meal that’s perfect for lunch or a casual weeknight dinner. Sweet potato soup would also be a perfect first course for a Thanksgiving or holiday dinner.

    Where did sweet potato soup originate?

    It’s funny, I always thought sweet potatoes were a truly southern thing, but according to Wikipedia, it turns out they originated in China and are one of their most harvested crops Because of this sweet potatoes, sweet potato soup is very popular in China.

    What are the health benefits of sweet potatoes?

    Sweet potatoes are not only delicious, but they are nutritious and classified as one of the world’s healthiest foods! According to LiveScience, sweet potatoes are “packed with vitamins and are high in vitamin A, vitamins B5, B6, thiamin, niacin, riboflavin, and, due to their orange color, are high in carotenoids!”

    Another big plus, because sweet potatoes are so high in fiber, they can help you feel full longer, which can help you in your weight loss journey. This simple sweet potato soup comes in at less than 300 calories per serving. 

    More sweet potato recipes:

    If you like sweet potatoes as much as we do, be sure to check out these other scrumptious sweet potato recipes on my blog: 

    Easy Southern Sweet Potato Bread with Pecans

    Southern Sweet Potato Casserole with Bourbon

    Easy Southern Sweet Potato Hash

    Southern Candied Sweet Potato Casserole with Pecans

    Terry’s Thanksgiving Sweet Potato Casserole

    Healthy Roasted Sweet Potato Stacks

    Easy Southern Sweet Potato Pie

    Sweet Potato Biscuits with Cranberry Aioli

    Roasted Sweet Potato Salad

    You might also want to check out my roundup post: 35 Best and Easiest Sweet Potato Recipes for Thanksgiving.

    If you are interested in more soup recipes, check out all of my soup recipes here. 

    How to make Easy Southern Creamy Sweet Potato Soup!

    Melt the butter in a large Dutch oven over medium-high heat. Add the onion and carrots and cook for about 5 minutes or until the vegetables are tender. Then, add the garlic and cook for 1 minute or until the garlic is fragrant.

    Cooking carrots and onions in a pan to make Easy Creamy Southern Sweet Potato Soup.

    Add the potatoes, cinnamon, nutmeg, the sprig of thyme, and cumin and stir to combine. Cook for another 2-3 minutes.

    Chopped sweet potatoes, cinnamon, and cumin in a pot to make sweet potato soup.

    Add the chicken stock, bring to a simmer, and reduce the heat to medium-low. Simmer for 30-35 minutes or until the potatoes are very soft and easily mash when pressed with a fork.

    Sweet potatoes and thyme simmering on the stove to make sweet potato soup.

    Remove the pan from the heat and use an immersion blender to puree the soup until it is creamy and smooth. Keep the blender blades submerged, and be careful not to splatter the hot soup.

    Using an immersion blender to puree sweet potato soup.

    Alternatively, you can puree the soup in a regular blender in small batches. Again, be careful that the hot soup doesn’t splatter; cover the top of the blender with a folded dish towel to prevent the soup from splashing out.

    Return the pureed soup to the pan and add the cream, molasses, salt, and pepper. Taste and add additional salt and pepper if desired. Serve the sweet potato soup hot and garnish with candied pecans.

    Easy Creamy Southern Sweet Potato Soup garnished with candied pecans

    Sharon’s Expert Tips:

    To make vegan sweet potato soup, substitute vegetable stock for the chicken stock.

    You can substitute canned coconut milk or half-and-half for the heavy whipping cream.

    Dried thyme can be substituted for fresh thyme. Use ½ teaspoon of dried thyme instead of the sprig of fresh thyme.

    If you make a lot of soup, I highly recommend you get an electric immersion blender. They are relatively inexpensive, a quick look online shows prices anywhere from $17-$30. 

    If you don’t have molasses, you can substitute one tablespoon of packed brown sugar.

    You can substitute toasted pecans for the candied pecans. Or, you can top the soup with crumbled bacon, pistachios, peanuts or croutons.

    To freeze this soup, store in an airtight container in your freezer for up to 3 months. To serve, let it thaw overnight and heat up on the stove over medium heat.

    ★ If you make Easy Southern Sweet Potato Soup, please leave a comment and give this recipe a star rating. I would love to know how you liked it! Thanks so much for visiting Grits and Pinecones!

    Easy Creamy Southern Sweet Potato Soup in a white pan with muffins in background

    Easy Southern Creamy Sweet Potato Soup Recipe

    Sharon Rigsby
    As smooth as velvet, a little spicy, and filled with vegetables, healthy, homemade Easy Creamy Southern Sweet Potato Soup is about as warm and cozy as you can get, and topped with candied pecans, it's 100% delicious!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Lunch, Main Dish, Soup
    Cuisine Southern
    Servings 6 servings
    Calories 290 kcal

    Ingredients
      

    • 3 tablespoon unsalted butter
    • 1 large sweet onion Vidalia if possible, chopped
    • 4 carrots unpeeled and rough chopped
    • 4 garlic cloves minced
    • 2 large sweet potatoes peeled and chopped (about 2 pounds)
    • 1 sprig fresh thyme
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 1 teaspoon cumin
    • 4 cups chicken stock
    • 1 cup heavy whipping cream
    • 1 tablespoon molasses
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • ½ cup candied pecans chopped

    Instructions
     

    • Melt the butter in a large Dutch oven over medium-high heat. Add the onion, and carrots and cook for about 5 minutes or until the vegetables are tender. Add the garlic, and cook for 1 minute or until the garlic is fragrant.
    • Add the potatoes, cinnamon, nutmeg, the sprig of thyme, and cumin and stir to combine. Cook for another 2-3 minutes.
    • Add the chicken stock, bring to a simmer and reduce the heat to medium-low. Simmer for 30-35 minutes or until the potatoes are very soft and easily mash when pressed with a fork.
    • Remove the pan from the heat, remove the sprig of thyme, and use an immersion blender to puree the soup until it is creamy and smooth. Keep the blender blades submerged, and be careful not to splatter the hot soup. Alternatively, you can puree the soup in a regular blender in small batches. Again, be careful that the hot soup doesn't splatter and cover the top of the blender with a folded dish towel to prevent the soup from splashing out.
    • Return the pureed soup to the pan and add the cream, molasses, salt, and pepper. Taste and add additional salt and pepper if desired. Serve the sweet potato soup hot and garnish with candied pecans.

    Notes

    Sharon's Expert Tips:
    To make vegan sweet potato soup, substitute vegetable stock for the chicken stock.
    You can substitute canned coconut milk or half-and-half for the heavy whipping cream.
    Dried thyme can be substituted for fresh thyme. Use ½ teaspoon of dried thyme instead of the sprig of fresh thyme.
    If you make a lot of soup, I highly recommend you get an electric immersion blender. They are relatively inexpensive, a quick look online shows prices anywhere from $17-$30. 
    If you don't have molasses, you can substitute one tablespoon of packed brown sugar.
    You can substitute toasted pecans for the candied pecans. Or, you can top the soup with crumbled bacon, pistachios, peanuts or croutons.
    To freeze this soup, store in an airtight container in your freezer for up to 3 months. To serve, let it thaw overnight and heat up on the stove over medium heat.
    ★ If you make Easy Southern Sweet Potato Soup, please leave a comment and give this recipe a star rating. I would love to know how you liked it! Thanks so much for visiting Grits and Pinecones!
     

    Nutrition

    Calories: 290kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 44mgSodium: 463mgPotassium: 628mgFiber: 5gSugar: 12gVitamin A: 23750IUVitamin C: 9.1mgCalcium: 120mgIron: 1.1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    *This post updated on October 8, 2019, to include additional helpful tips. 

    More Soup Recipes recipes

    • Easy Gazpacho – Cold Spanish Soup
    • Creamy Roasted Tomato Soup with Basil
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    1. The Book of Food

      November 02, 2018 at 1:19 pm

      Just one word: FANTASTIC ! I’m super glad I found your blog, thank you for sharing this amazing recipe !

      Reply
      • Gritsandpinecones

        November 05, 2018 at 3:18 pm

        Thank you so much for your kind comment! I hope you enjoy the soup!
        Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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